Evaluation the Amount of Polycyclic Aromatic Hydrocarbons (Pahs) in Nugget Cooked by Two Different Methods: A Health Risk Assessment Publisher



Maghsoudlou Kamali D ; Fazlara A ; Shariatifar N
Source: Applied Food Research Published:2025

Abstract

In this study, the Magnetic Solid Phase Extraction coupled with Gas Chromatography-Mass Spectrometry technique was used to measure PAHs in different nugget samples. The outcomes exhibited the average levels of PAH4, total PAHs and benzo[a]pyrene in all samples of nugget were 6.57±1.46, 27.27±6.82 and 1.49±0.35 μg/kg, repscetively that were below the European Union standards. Also, the average level (μg/kg) of total PAHs, PAH4 and benzo[a]pyrene in the oil samples after frying were 20.87±1.23, 3.57±0.21 and 0.49±0.03, respectively, and in the raw oil samples were 5.00±0.03, 0.73±0.04 and 0.05±0.00, respectively. The average estimated daily intake of PAH markers (PAH4 and benzo[a]pyrene) were above the safe limits in the samples. Carcinogenic risk assessment results exhibited the incremental lifetime cancer risk in nuggets was 4.89E-6 for adults and 1.66E-5 for children. The margin of exposure was 2.54E+5 for adults and 7.26E+4 for children. The estimating cancer risk from nugget consumption in Iran for adults and children is below the safety threshold, suggesting a negligible risk. Based on the available data, the estimated cancer risk from nugget consumption among adults and children in Iran appears to be below the safety threshold, suggesting a negligible risk. However, these results should be interpreted with caution, considering the uncertainties inherent in the risk assessment process. © 2025 Elsevier B.V., All rights reserved.